BISTRO STEAK Recipe

Prepare the Potatoes

Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and allow to cool slightly.

Smashed Potatoes

Gently smash the boiled potatoes with a fork or potato masher. Drizzle with olive oil, sprinkle with salt and pepper, and toss in fresh herbs. Set aside.

Black Garlic Butter

In a small bowl, mix softened butter with minced black garlic and a pinch of salt. Set aside.

Roasted Broccolini

Preheat the oven to 400°F (200°C). Toss the broccolini with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for about 15 minutes until tender.

Cook the Steak

Season the ribeye steaks with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear the steaks for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest for a few minutes.

Serve

Plate the smashed potatoes, top with black garlic butter, and sprinkle with lemon zest and Pecorino cheese. Serve alongside the steak and roasted broccolini with a drizzle of lemon juice.